I know, I know. We're going to start eating healthy again. I promise. Right after I make these runzas. They're Nebraska meat pies (but you can make them veggie) that really hit the spot when it's like Antarctica out there. Think Hot Pockets that don't suck. We've tweaked this recipe from our friend, Barbara, who rocks a mean runza, oh you betcha.

Mash potatoes to make 1 full cup. Measure potato water to make 1 1/2 cup. Pour potato water into large bowl, add 1 pkg yeast, stir until dissolved. To the water/yeast mix, add 2/3 cup sugar, 1 1/2 tsp. salt, 2 eggs well beaten. Add 2/3 cup butter and mashed potatoes to the flour. Mix the wet and dry ingredients. Add more flour to make it easy to handle. Then knead until dough is elastic.

Put the beef and mushrooms in the food processor bowl. Heat a large skillet over medium-high heat. Add the onion and garlic. Season with Whassamatterhorn until lightly browned, about 5 minutes. Use a slotted spoon to transfer it to the food processor. Without cleaning the skillet, add 1 tablespoon canola oil. Sauté the greens over high heat until wilted and the excess liquid has evaporated, about 1 minute. Add it to the food processor bowl. Pulse till it's chopped. Taste for seasoning. Add more Whassamatterhorn or Das Bigfoot.

STEP 3ALL TOGETHER NOWRoll out the dough. Flatten a dough ball on a heavily floured surface and roll out into a 3-by-5-inch rectangle. Then make wrapping flaps from the four corners of the rectangle by rolling out each corner thinly so you have a thick rectangle with four thinner triangular wings at the corners.

Spoon 1/2 cup of the filling into the center of the dough rectangle and wrap the flaps over it, pinching to close. Flip the bundle over in your hands, gently forming the runza into a fat football shape. Set the runza seam-side down on an oiled baking sheet. Repeat with the remaining filling and dough balls. Let the runzas rise about an inch, uncovered, about 45 minutes. Meanwhile, preheat the oven to 375 degrees F.

Whisk the remaining egg and 2 tablespoons water to make an egg wash and brush it thinly over the tops of the runzas. Dust with salt or caraway if you'd like. Bake until golden brown, 25 minutes.

Freeze baked after they firm up on baking sheet in the freezer, then store them in ziplock. Thaw for 1 hour before baking.

"Funny story...Lucy, our 13 year old dog (who's apparently 'regressing') went under the Christmas tree, pulled out one of the cute striped boxes, unwrapped it (shredded paper everywhere!), and chewed through the box. The Cy Salt was lying on the floor next to the box when we got home. Apparently that's Lucy's favorite too 😊 Guess I'm going to have to re-wrap that one!"

Preheat the oven to 300. Mix oil and spice till spice is dissolved. Toss in oyster crackers and mix well. Spread on a cookie sheet and dry in the oven for about 5 minutes.

HERKY PERKY TURKEY1. Make a "mud" of 6 tbsp Herky Perky and 8 tbsp olive oil for a 12 lbs turkey. Double it for a bigger bird.2. Smear the bird inside and out with the mud.3. Wrap the bird in plastic wrap and keep it in the fridge for 6 hours to overnight.4. Don't rinse. Roast, smoke, or grill as you normally would. Shove some lemons, onions and herbs inside there if you want to get fancy.

See you at the Boone Farmers' Market this Saturday, 11-2! Then we're off to Member Appreciation Day at Wheatsfield, 2-4, where we're going to appreciate the bejeezus out of you with Cy Salt smoked potatoes and Grilla Gorilla mashed sweet taters!

We're loading up the salt sled for the Downtown Winter Farmers' Market! Buy three jars, any size, and get a free small jar of Herky Perky for your turkey! Sample our Iowa Nice Spice apple slices and Cy Salt balls! We'll be in the Capital Square skywalk!

Click on the pic below to see our new Holiday Recipe Guide, part 1. No matter who you're feeding, our flavors make it easy to create winning dishes that your guests will gush over. "It was so easy!" you start to say, but shhhhhhh. Let that be our little secret.

We're loading up the salt sled for the last Downtown Des Moines Farmers' Market of the season! Stop by, try some Iowa Nice Cider and Cha-cha Chocolate cookies, and check out our disco deer costumes! Plus get a small jar of Peter Rabbit when you buy any three jars! Don't forget to grab some Herky Perky for your turkey!

We saw old friends and met a lot of cool new people yesterday at the Des Moines Farmers Market. Here are some of the recipes were talking about. I'll put them up on the flavor pages as well. Happy cooking!

1 bag of oyster crackers1/4 c olive oil or walnut oil1 TBSP Das BigfootPreheat your oven to 350. Pour the oil and the spice into a bowl or a Ziplock bag. Mix the oil and the spice, add the crackers and toss to coat well. Pour evenly onto a cookie sheet and bake for five about minutes until they're dry.

Alliyum Fall Apple SlawIf you're a fan of sweet and savory, this slaw's for you.

3/4 head red cabbage6 stalks of celery 3 apples1 cup walnuts, toasted and crushedAbout 4 TBSP olive oil or walnut oil2 TBSP vinegar - (champagne, sherry or any fruit vinegar would be terrific but red or white wine vinegar will work fine)Alliyum to tasteSlice the cabbage thin or shoot it through the slicing disc blade on a food processor and place in a big bowl, Do the same to the celery and add it to the bowl. Slide the apples thin, then slice those slices in half. Lay the apple slices out on a plate or a cookie sheet and sprinkle them with Alliyum to taste. I like mine very oniony. Add the apples and crushed walnuts to the bowl. Toss. Add the oil and vinegar and taste for salt. Add more Alliyum if you need it.

Saturday we're at the Downtown Des Moines Farmers' Market at 8 am-noon! The Secret Word is "Chilly" because it will be! FINALLY! Grab yourself some fall flavors like Feather Duster, and say goodbye to summer flavors like Peter Rabbit and Big Bangkok!

Saturday = BIG GAMEMDAY! We'll be at the Downtown Des Moines Farmers' Market, where there's sure to be a lot of feelings. The Secret Word is "Gameday!" Say the Secret Word and get $1 off any jar. Plus check out our new video!